Parmesan Pine Nut Breaded Fillets Print Email

Breaded fish fillets baked over veggies - a quick and tasty dish for cooking almost any boneless fillets of fresh fish. I suggest Hybrid Striped Bass, Walleye, Trout, Steelhead, Perch and Char.

4-6 green onions, sliced on a bias
8 oz sliced fresh mushrooms
1/4-1/2 bell pepper, sliced 1/4 x 1/2 inch
1 TBS minced fresh oregano, or herbs of your choice
2 TBS white wine or stock
1 tsp Tony's Tuscan Grill Seasoning, separated, to taste
(or sea salt, pepper and a medley of Italian herbs)
2 TBS olive oil and/or melted butter

2-3 serving sized pieces of boneless fish fillets

2 TBS Parmigiano Reggiano
1/3 cup Tony's Tuscan or other Italian breadcrumbs
2 TBS pine nuts
2 TBS olive oil and/or melted butter
Fresh lemon wedges and 1 TBS minced parsley.

Preheat oven to 400-425° F. Position rack in top half of oven.

Combine sliced onions, mushrooms, peppers, herbs, wine and 1/2 tsp seasoning (or more to taste) with olive oil and/or melted butter and toss to coat evenly. Spread evenly on a flat roasting pan to create a bed for the fish fillets (lining pan with parchment will ease cleaning). Place fish fillets on top of the veggies, skin side down.

Combine the remaining 1/2 tsp Tony's Tuscan seasoning with the parmesan cheese, breadcrumbs and pine nuts and then toss with 2 TBS olive oil and/or melted butter to moisten evenly. Spread crumb mixture over the fillets and place in the top half of preheated oven.

Roast until the fish is flaky and veggies are done - 7-10 minutes - check and rotate pan several times - if browning too quickly, tent with foil for the last few minutes. Using the convection fan will increase browning.

Serve fish on top of the veggies with fresh lemon wedges and a sprinkle of fresh minced parsley. Perfectly paired with brown rice or pasta and a second veggie. (May I suggest serving this over pasta tossed in our Tony's Vodka Sauce and our Italian Roasted Vegetables on the side.) Serves 2-3 - Chef Mick, --


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